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Herbivorous Butcher Vegan Carnitas Tacos with Pico De Gallo & Chimichurri

Crispy Tortillas Topped with Vegan Spicy Carnitas, Fresh Pico De Gallo, Herb Chimichurri and Served with Cilantro-Lime Rice.
Difficulty: Easy
Time: 30-35 min
This dish is Vegan
Calories: 455 Fat: 5g Carbs: 71g Protein: 36g

We love working with Herbivorous Butcher and all of the awesome products. They have really expanded the possibilities for vegetarians and vegans to explore new recipes and try different things. In this recipe we are using vegan carnitas which are made from jackfruit, a Southeast Asian tree fruit.

Ingredients
Corn tortillas
Cherry Tomatoes
Cilantro
Lime
Shallot
Garlic
Parsley
Red pepper flakes
Red Wine Vinegar
Brown rice
Vegan carnitas
Featured Ingredient Partners:
Corn tortillas: La perla - Minneapolis, MN

Cooking terms for this recipe

Simmer To stew gently below or just at boiling point.
Vegan The practice of abstaining from the use of animal products.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Blender or food processor

Mixing bowl

Large Pan

Small pot with lid

Cooking Instructions

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Step 1: COOK THE RICE

Read through the entire recipe before getting started. Peel and mince shallot. Heat 1 Tbsp. oil in a medium pot over medium heat. Add half shallots, sauté for 1 min. Add rice and toast for 1-2 min. Add 1½ cups water, bring to a boil, reduce to a simmer, cover and cook for 15-20 minutes. While rice is cooking start mise en place

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Step 2: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Slice cherry tomatoes in half. Zest lime. Cut in half, then juice. Mince or grate garlic. Divide cilantro in half, chop one half and reserve the other.

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Step 3: MAKE THE PICO

Combine cherry tomatoes, chopped cilantro, remaining shallot, 1 Tbsp. of oil, 1 Tbsp. lime juice, salt and pepper in a small bowl. Mix using a spoon until incorporated, cover and set aside.

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Step 4: MAKE THE CHIMICHURRI

Add parsley, reserved cilantro, garlic, red pepper flakes and red wine vinegar to a blender. Blend until smooth and incorporated. Season with salt and pepper.

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Step 5: FRY TORTILLAS

Heat 1 tsp of oil in a large sauté pan over medium heat. Place tortillas in the pan to crisp. Cook 30 sec to 1 min on one side or until golden brown. Set aside on a paper towel lined plate. Repeat with all tortillas. Add vegan carnitas to the hot pan you cooked tortillas in. Cook stirring constantly about 4-5 minutes unitl warmed through.

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Step 6: PLATE YOUR DISH

Combine cooked rice and lime zest mixing until incorporated. Place 3 tortillas on each plate. Top each tortilla with vegan carnitas and pico de gallo. Drizzle with chimichurri. Serve with rice on the side. Enjoy!